How to make Buffalo Curd and Mursik?

Buffalo Curd

Mursik

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How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

Pasteurized cow or goat milk

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Lactobacillus plantarum

Things you need

Container, Sauce pan

Dried Gourd

Time Duration

Preparation Time

Overnight

2- 3 hours

Cooking Time

Aging time

2 - 4 weeks

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

Around 3 months

How is Buffalo Curd and Mursik made?

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